Tipsy's Brie with Baked Apples

Be the hostess with the mostest when you serve up this hot slice of heaven.

Fall aromas fill the air and have our minds thinking of gathering around the fireplace with sweet and savory appetizers. Creamy brie, tart apples, and puff pastry goodness make this a great starter to any gathering.


1 - 8 oz. package of Brie
¼ - ½ cup finely diced Apple (Granny Smith, McIntosh, or Gala)
½ tsp. Cinnamon
1 tbsp. Light Brown Sugar
¼ tsp. Lemon juice
1 sheet ready made Puff Pastry
1 large egg


Pre-heat over the 425 degrees.

In a bowl combine: apples, cinnamon, sugar, and lemon juice. Stir and coat apples in sugar and spice evenly.

Set out Puff Pastry, and let it reach room temperature and press out with a rolling pin till all creases are smooth. Don't get it too thin, but stretching it a bit will make it easier to wrap your brie. It should end up in a slightly rectangular shape, and then trim it to a square and set aside the excess strip.

Place the brie in the center of the pastry and fold in over the brie in a counter clockwise fashion and press firmly onto the brie.

Use a knife or cookie cutter to cut out/press out leaf shapes from your extra dough. Use a  a craft brush to paint on cinnamon to better define the leaf pattern. Be artistic and have fun.

Press leaves onto top of brie/pastry.

Separate egg from whites and add a few teaspoons of water. Whisk together water and egg combination and brush over brie/pastry.

Place brie/pastry onto baking sheet coated with cooking spray to avoid having it stick.

Place in oven for 20 to 25 minutes or until pastry is golden brown.

Serve with crackers and apple slices.